Matar-Paneer

All recipes here will be mild and light in salt and fat. Please adjust salt, hot peppers, garlic etc. to your liking. Garnish with chopped cilantro.

Matar-Paneer with Mushrooms: Being within a short distance of Kennett Square, PA, arguably the Mushroom Capital of the World, we must include mushrooms in our recipes, as those are so fresh and full of flavor.

Slice fresh mushrooms to make 2 cups. Saute those in a sauce pan with 2 tbsp salted butter on low heat for just a few minutes till the juices come out. Add one can of JYOTI Matar-Paneer, mix well and simmer a few minutes to let the flavors blend. Serve with freshly cooked JYOTI Basmati Supreme Rice, or as a side dish to other entrees.

Paneer Pulao: Rinse 1 cup Jyoti Basmati Supreme or other long grain rice and bring to boil with 2 cups water, reduce heat to low, and let rice cook partly covered for 10 min, add one can of Matar-Paneer, mix gently, cover and cook on low heat for 5 min.

Alu-Matar-Paneer: Boil, peel, and chunk 2 med potatoes, combine with one can of Matar-Paneer, 1/2 can water, and simmer for 10 min for flavors to blend. Variation: Use tomato sauce or buttermilk in place of water.

Mushroom Peas: Sauté 2 cups of sliced fresh mushrooms with 1 tbsp butter for 5 min, add one can of Matar-Paneer, mix well, and simmer for 5 min. Variation: use 2 cups of diced carrots in place of mushrooms, or use a mix.

Curry Omelet with peas: Whip up 4 eggs, and fold in ½ can of Matar-Paneer Including the sauce. Make Omelet as your usual.